Category Archives: Health

by | April 18, 2010 · 3:19 pm

OSHA Laws Protect Workers And Insure Medical Bills And Lost Time Are Covered

(From a 24-7PressRelease)  While most employers make worker safety a top priority, as mandated and regulated by the Occupational Safety and Health Administration (OSHA), on-the-job injuries do still happen. This is the reason for the government-mandated Workers’ Compensation program. Workers’ Compensation is designed to compensate victims of workplace injuries and illnesses.

In general, the purpose of Workers’ Compensations laws is to ensure that all the injured worker’s medical bills and lost time are covered in exchange for ceding the right to sue the employer for negligence. However, the system is not perfect and problems can arise that prevent employees from getting the compensation they deserve.

Denial of benefits

While many employers act in good faith in the best interests of injured employees, getting them their benefits promptly and completely, some work to undermine Worker’s Compensation claims. This happens for one simple reason–profits. Most large employers are required to carry Workers’ Compensation insurance to ensure that funds are available to provide benefits.

However, employers can save money on insurance premiums by reducing the amount of benefits they pay out, and their insurance company is happy to help them.

Injuries not caused by accidents

Many workers assume that Workers’ Compensation only applies in cases where the injury was caused by a specific accident. In fact, you may be eligible for compensation for a wide range of injuries and illnesses caused by repetitive motion, daily tasks, or the workplace environment.

For example, carpal-tunnel syndrome and asbestosis can be qualifying conditions.

If you are injured on the job or become ill from workplace conditions, be sure to follow all of your employer’s reporting procedures. Failing to comply with your employer’s policies may jeopardize your claim and give the employer legal grounds to deny your benefits.

http://www.24-7pressrelease.com/press-release/workers-compensation-in-palm-beach-146904.php

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by | April 16, 2010 · 6:53 am

Restaurant Food Safety: Foodborne Illness Outbreaks Will Force Restaurant Operators To Increase Use Of Disinfectants And Sanitizers

Food safety product demand in the foodservice sector will also be boosted by efforts on the part of restaurant operators to avoid the devastating impact of a foodborne illness outbreak on their image. In particular, such efforts will include the use of more efficient disinfection products, which will fuel demand for disinfectants and sanitizers used in restaurants and other eating and drinking establishments.

(From a PRLog.org article)     US demand for food safety products is forecast to rise 6.6 percent per year to $2.9 billion in 2014. Recent high-profile foodborne illness outbreaks, in addition to large product recalls due to food safety concerns, will continue to fuel demand, as the prevention, identification and traceability of food contaminants will remain key issues for consumers, food industry participants and legislators. Demand for food safety products will also be boosted by the adoption of more stringent food safety regulations. For instance, projected increases in the frequency of food plant inspections will raise demand for diagnostic testing products.

Advances will also be supported by growth in food and beverage production, and expansion in the foodservice industry, as food processing plants and foodservice establishments constitute the largest markets for food safety products. Sales of smart labels and tags will exhibit the fastest gains, driven by the rapid adoption of new smart label technology in food packaging.

http://www.prlog.org/10627949-demand-for-food-safety-products-in-foodservices-industry-available-through-bharatbook.html

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by | April 15, 2010 · 4:47 am

Food Safety: Costco To Test Meat Supplier Trimmings For E.Coli Prior To Grinding Into Hamburger

And on the industry’s own initiative, Costco reached a new agreement with a major meat supplier that would allow Costco to test that company’s shipments of trimmings for E. coli before they are ground into hamburger, which Costco believes is a critical food safety step, and one that few other companies perform.

(From a DinersJournal Blog posting)  The Secretary of Agriculture, Tom Vilsack, responded to the article by saying what happened to Stephanie Smith — the now 23-year-old dance instructor who became paralyzed after eating a hamburger tainted by E. coli — was “unacceptable and tragic,” and vowed to press on with initiatives to reduce the incidence of pathogen contamination. Several pieces of legislation were introduced in Congress, including a bill by Senator Kirsten Gillibrand of New York that would require hamburger grinding companies to test for deadly E. coli. And on the industry’s own initiative, Costco reached a new agreement with a major meat supplier that would allow Costco to test that company’s shipments of trimmings for E. coli before they are ground into hamburger, which Costco believes is a critical food safety step, and one that few other companies perform.

http://dinersjournal.blogs.nytimes.com/2010/04/13/q-a-with-michael-moss-round-one/

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by | April 12, 2010 · 1:23 pm

Hospitality Industry Food Safety: New “HACCP Food Safety Employee Manual” From Food Safety Expert Tara Paster Focuses On Food Safety And Preparation

(From a PRWeb.com article)  Deadly outbreaks of foodborne illnesses over the past few years have focused increased attention on food safety and preparation. The Obama Administration has announced new steps to upgrade the US food safety system, with a public health-focused approach based on prevention, strengthened surveillance and enforcement, and improved response and recovery. In addition, the Food and Drug Administration recently released its updated Food Code, a model code and reference manual for the state and local agencies that regulate more than one million restaurants, retail food stores and vending and food service operations.
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These recent changes are the focus of food safety expert and Pearson author Tara Paster’s new training guide for the food service industry, The HACCP Food Safety Employee Manual, 2nd Ed. The book debuted today at the 12th Annual Food Safety Summit in Washington, D.C., the largest and most established trade show focusing on food safety, quality assurance and food security.

Designed for workers in casinos, restaurants, schools, the military and retail outlets, The HACCP Food Safety Employee Manual is a user-friendly guide to the Hazard Analysis and Critical Control Point (HACCP) training processes to prevent foodborne illness in retail food service. The second edition incorporates the new FDA Food Code guidelines to assist the industry in prioritizing their food safety interventions and inspections. Participants receive a Basic HACCP Certification upon completing the course.

http://www.prweb.com/releases/2010/04/prweb3858584.htm

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by | April 5, 2010 · 4:18 am

Restaurant Food Safety: Food Safety Certification Training That Will Benefit Kitchen And Wait Staff (Video)

[youtube=http://www.youtube.com/watch?v=z-P7K0Bg_eo]

Food safety certification training is something that must be done by everyone in your kitchen staff and wait staff. Make sure you get your employees properly trained with guidance from a restaurant owner in this free video on the restaurant business.

Expert: Ernie Paquette
Contact: www.restaurantzola.com
Bio: Ernie Paquette is the owner of Zola Restaurant in Nashville, Tennessee, with his wife, nationally-known chef Debra Paquette.
Filmmaker: Dimitri LaBarge

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by | April 2, 2010 · 6:48 am

Hospitality Industry Insurance Update: New National Health Law Will Mandate Health Insurance On Hotel And Restaurant Operators With More Than 50 Employees, While Massachussetts Requires Coverage For Businesses With 11 Or More Workers

Don Day is also worried. Day owns eight small businesses in McKinney, Texas, including two restaurants, a boutique hotel and several retail shops.

Although he employs 125 workers, he offers health care for just a few key employees. Just an extra $200 a month per employee for health care could set him back hundreds of thousands of dollars a year — a cost he can’t afford.

“It’s not just me, it’s every small business across this land,” he said. “A lot of small businesses are going to go out of business.”

(From an Associated Press article)   As business owners across the country weigh the new law, they’re looking to Massachusetts for harbingers of things to come.

Massachusetts’ law, which mandates near-universal coverage and requires that businesses with 11 or more workers offer insurance, provided the blueprint for the health law signed by President Barack Obama. Massachusetts employers who don’t comply face annual fines of $295 per worker.

While there’s been plenty of grumbling among business owners that the state law has squeezed them financially during a tough recession, there’s little evidence the law is forcing employers to close or sending them fleeing for the border. Other businesses have welcomed the law and business leaders helped guarantee its passage.

Drawing parallels between the state and national laws is tricky. While both share many of the same tenets — requiring businesses to shoulder more of the burden of health coverage — there are major differences.

The national law doesn’t require businesses offer insurance but hits employers with 50 or more workers with an annual $2,000-per-employee fee if the company doesn’t insure them and the government ends up subsidizing their workers’ coverage.

The national law also grants tax credits for businesses with 25 or fewer workers with average annual wages below $50,000, which Democrats say that will benefit 3.6 million business nationwide. And beginning in 2014, businesses with up to 100 employees will be able to pool their employees in state-created insurance exchanges to increase their negotiating clout with insurance companies — a move supporters say could aid 29 million businesses.

http://www.google.com/hostednews/ap/article/ALeqM5g0ZR7xK3OfnUMkC7pOMMHB6Kl38gD9EPFRI80

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by | April 1, 2010 · 6:10 am

Restaurant Food Safety: The Top 10 Foods That Carry Salmonella Infection-Causing Bacteria Include Leafy Greens, Eggs, Tuna, Oysters And Potatoes

LEAFY GREENS: 363 outbreaks involving 13,568 reported cases of illness

EGGS: 352 outbreaks involving 11,163 reported cases of illness

TUNA: 268 outbreaks involving 2341 reported cases of illness

OYSTERS: 132 outbreaks involving 3409 reported cases of illness

POTATOES: 108 outbreaks involving 3659 reported cases of illness

CHEESE: 83 outbreaks involving 2761 reported cases of illness

ICE CREAM: 74 outbreaks involving 2594 reported cases of illness

TOMATOES: 31 outbreaks involving 3292 reported cases of illness

SPROUTS: 31 outbreaks involving 2022 reported cases of illness

BERRIES: 25 outbreaks involving 3397 reported cases of illness

 

Illnesses caused by these ten foods may be as minor as stomachcramps and diarrhea for a day or two, or as serious as kidney failure or death. Notably, pathogens most commonly associated with meat and poultry—such as been repeatedly linked to these food items.

In fact, Salmonella2 and E. coli O157:H73—also have Salmonella was identified as the cause in 33 percent of the outbreaks from the FDA Top Ten. Other pathogens causing the outbreaks associated with these foods include and Campylobacter, Scombrotoxin, Norovirus,Vibrio.4

http://cspinet.org/new/pdf/cspi_top_10_fda.pdf

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by | March 30, 2010 · 6:48 am

Hospitality Industry Health Issues: Swine Flu Risks Can Impact Hotels And Restaurants If Steps Are Not Taken To Educate Staff And Keep Establishments Clean

Swine flu is a type of influenza caused by a virus which can cause serious health complications or even death in a small proportion of the population. Officially called Influenza A H1N1, the symptoms are similar to ordinary flu (e.g. fever, headache, sneezing) but can be more severe.

The spread of the flu is now recognised as a pandemic (i.e. global epidemic) and its effects are likely to intensify during the autumn and winter. Businesses could be adversely affected and forward planning is important. The key challenge will be to maintain the normal operation of their business whilst protecting staff from unnecessary exposure – especially those who are most vulnerable.

 

 

(From a Lexology.com article)   Employers have a duty to take steps that are reasonably necessary to ensure the health, safety and welfare of all their employees, including those who are particularly at risk for whatever reason. Information on the symptoms of swine flu and those most at risk is available from the NHS at: www.nhs.uk/conditions/pandemic-flu/ pages/symptoms.aspx.

Simple precautions can make a big difference in preventing the spread of the virus:

  • Educate your staff without causing panic. For example, display posters outlining the most common symptoms of swine flu and the Government’s key precautionary steps.
  • Provide handwash and paper tissues in all communal areas and encourage their regular use.
  • Regularly clean surfaces frequently touched by people (including hotdesk areas, kitchens, toilets and showers).
  • Consider using telephone or videoconferencing where possible, instead of face-to-face meetings.
  • Keep work-related travel to a minimum, especially abroad.
  • Deploy those most at risk to areas where personal contact is minimal (e.g. allow them to work from home).
  • Send home anyone with flu-like symptoms (including the boss!) until they have been diagnosed. If confirmed as having swine flu, ensure they do not return to work until their symptoms have completely gone.

Employees also have a duty to take reasonable care of their own health and safety and that of people they work with. They must co-operate with their employer to enable it to comply with its duties under health and safety legislation. Accordingly, employees who refuse to co-operate or who recklessly risk their own health or that of colleagues or customers can be disciplined.

At present there is no obligation to report outbreaks of swine flu under the Reporting of Injuries, Diseases and Dangerous Occurrences Regulations (RIDDOR), but this may change.

http://www.lexology.com/library/detail.aspx?g=847f7d6f-2a93-4d80-b8fa-0871e29c82a9

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by | March 29, 2010 · 7:17 am

Hospitality Industry Safety: OSHA Outreach Training Program May Be Mandated Nationally As It Stresses “Safety And Health Hazard Recognition And Prevention”

The OSHA Outreach Training Program is our primary way to train workers in the basics of occupational safety and health. Through the program, individuals who complete a one-week OSHA trainer course are authorized to teach 10-hour and 30-hour courses in construction or general industry safety and health hazard recognition and prevention. Authorized trainers can receive OSHA course completion cards for their students. Over the past three years, over 1.6 million students have received training through this program.

10-HOUR GENERAL INDUSTRY REQUIRED COURSE TOPICS
*OSHA subpart references are provided for informational purposes;

training should emphasize hazard awareness
Mandatory – 6 hours  
One Hour – Introduction to OSHA, including:

  • OSH Act, General Duty Clause, Employer and Employee Rights and Responsibilities, Whistleblower Rights, Recordkeeping basics
  • Inspections, Citations, and Penalties
  • Value of Safety and Health
  • OSHA Website and available resources
  • OSHA 800 number
One Hour 
Walking and Working Surfaces, Subpart D – including fall protection
One Hour 
Exit Routes, Emergency Action Plans, Fire Prevention Plans, and Fire Protection, Subpart E & L
One Hour 
Electrical, Subpart S
One Hour 
Personal Protective Equipment, Subpart I
One Hour 
Hazard Communication, Subpart Z
 

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by | March 27, 2010 · 8:39 am

Hotel Safety Issues: Carbon Monoxide Poisoning That Killed Hotel Guest In 2008 Caused By Blocked Basement Exhaust Vent During Remodeling

The lawsuit, filed in July 2008 in Philadelphia, alleged that a plastic canopy was placed over a basement exhaust vent and trapped the carbon monoxide emitted from hot water heaters. The poisonous air was pulled into the rooms by air handling units. In addition to Philip Prechtel’s death, several people, including Katherine Prechtel, were hospitalized.

(From a MCall.com article)   The family of a South Carolina man who died after inhaling carbon monoxide at an Upper Macungie Township hotel in January 2008 has settled a federal lawsuit against the hotel and several contractors.

Philip D. Prechtel, 63, died after a makeshift canopy placed on the side of the Best Western Allentown Inn & Suites during a remodeling project captured carbon monoxide gas that was drawn into several rooms, including the one Prechtel slept in with his wife, Katherine.

The terms of the settlement, reached last week, were not disclosed, according to court documents.

On behalf of the Prechtels, attorney James Huber of Allentown was seeking at least $350,000 for the loss of Philip Prechtel’s household services, Social Security benefits and health insurance. Huber was also seeking damages for the physical and emotional pain and loss suffered by Katherine Prechtel.

http://www.mcall.com/news/local/all-a5_5settle.7218447mar26,0,5677482.story

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